Radish

Established as a common vegetable before the early Greeks and Romans, having probably originated in China, radishes are quick growing vegetables of the brassica family. Like turnips, they are grown for their roots rather than their leaves, although the leafy tops are also edible. Typically, the radish root is a few centimetres long, and is spherical, or sausage shaped. It can have an all red, or red and white skin with white flesh, or less often black or white; the black and white varieties tend to have a hotter taste.
Crunchy radishes, a source of vitamin C and some trace elements, are a staple of the salad bowl but can also be cooked. Most of the flavour is in the skin, so peeling the skin can be counter productive. Generally all the preparation they need is the tail root and top cutting off.